Jeremy John

The song in my heart today has been a melancholy song. A song of yearning. Yearning for something that is just out of reach. It has been a sad day.

Grandpa Jack's Meaty Slow Cooker Stew Recipe

Grandpa Jack’s Meaty Slow Cooker Stew

INGREDIENTS:

• 4 potatoes, cut into small chunks (I wash them and leave the skins on)

• 1 or 2 onions, skinned and cut into chunks

• Lots of white button mushrooms, sliced (or whole if they’re small)

• 2 – 3 sticks celery, washed and chopped

• 3 – 4 carrots, washed and sliced into chunks

• 1½ - 2 pounds (or maybe even a little more) lean stewing meat, cut into chunks

• Green pepper, sliced and cut into chunks

• 2 cups (500 ml) beef stock

• 2 tablespoon Worcestershire Sauce

• 2 tablespoon soy sauce

• 1 tsp (5 ml) dried marjoram

• black pepper to taste (lots of pepper, lots of taste)

• olive oil for sautéing the meat (if you choose to sauté the meat)

• flour

• 2 cups frozen peas

• 2 cups frozen corn



INSTRUCTIONS:

• Prepare and place the vegetables into the slow cooker.

• Dredge the meat chunks in flour and then sauté in olive oil in batches till browned.

Or

• Add the meat chunks raw and add a little flour to the stew to thicken the juice.

• Add the stew meat to the vegetables, add the herbs and spices and mix well.

• Finally add the beef stock, the Worcestershire sauce and the soy sauce.

• Give the mixture a good stir and then cover the pot securely with aluminum foil before putting on the lid.

• This tight seal ensures the maximum flavour!

• Cook on high setting for 45 minutes and then reduce to the low setting for about six to eight hours, (hey, it’s a slow cooker!!) adding the peas and the corn for the final 30 minutes of cooking.

• This is an excellent recipe using Beef, but it is equally good for wild meat like Antelope, Deer, Elk and Moose.